One of the traditional Goan utensil, now a rarity was the "samardem". Basically, a spice box circular in shape, carved out of wood and containing eight bowls. In olden days, this samardem was given to the new bride by her parents with eight essential spices. Peppercorns, cloves, mustard, coriander seeds, fenugreek seeds, cumin seeds, cinnamon and star anise. The name "samarachi" is derived from this "samardem" with the Konkani word "kodi" meaning "curry". Also, some referring to as “samarein chi kodi”.
This aromatic, robust curry is made with 21 spices and unique to the villages of North Goa. It is especially cooked at the pre-wedding Catholic ritual called "bikrencheam jevonn" (beggars food). A couple of days before the wedding, a lunch is held at the house of the bride and groom respectively, to remember and pray for the departed members of the family. Relatives, friends and neighbours come together to help out in the preparation of various dishes to be served. The 21 spices for the samarachi kodi are dry roasted, each one separately and ground to a paste with tamarind. The gravy is enhanced with coconut milk, flavoured with dried and fresh prawns along with dried mango seeds. Thus, giving the curry its distinctive lingering taste that is unforgettable and memorable.
A quicker version of making this curry is with Goan sambhar powder. Besides tamarind, souring agents like ambiya solan (dried mango), bimbli or raw mango can be used. Now gaining popularity, samarachi kodi is also prepared in the rainy season when fish is scarce with dried prawns. Pairs well with red parboiled rice and a vegetable side dish.
Reference: The Times Of India article
https://timesofindia.indiatimes.com/city/goa/Samarachi-kodi-and-its-journey-to-stardom/articleshow/53790926.cms
This aromatic, robust curry is made with 21 spices and unique to the villages of North Goa. It is especially cooked at the pre-wedding Catholic ritual called "bikrencheam jevonn" (beggars food). A couple of days before the wedding, a lunch is held at the house of the bride and groom respectively, to remember and pray for the departed members of the family. Relatives, friends and neighbours come together to help out in the preparation of various dishes to be served. The 21 spices for the samarachi kodi are dry roasted, each one separately and ground to a paste with tamarind. The gravy is enhanced with coconut milk, flavoured with dried and fresh prawns along with dried mango seeds. Thus, giving the curry its distinctive lingering taste that is unforgettable and memorable.
A quicker version of making this curry is with Goan sambhar powder. Besides tamarind, souring agents like ambiya solan (dried mango), bimbli or raw mango can be used. Now gaining popularity, samarachi kodi is also prepared in the rainy season when fish is scarce with dried prawns. Pairs well with red parboiled rice and a vegetable side dish.
Reference: The Times Of India article
https://timesofindia.indiatimes.com/city/goa/Samarachi-kodi-and-its-journey-to-stardom/articleshow/53790926.cms
Samarachi Kodi
(Serves 8)
Ingredients:
1 large onion (chopped or sliced)
1 cup dried prawns
2 cups coconut milk
1 raw mango
2 tablespoons oil
salt
Dry roast the following and grind to a fine paste with water:
3/4 cup fresh grated coconut
8 red dried Kashmiri chillies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 teaspoon shahjeera or caraway seeds
1/2 teaspoon poppy seeds (khus khus)
1 cinnamon stick (2.5-inches)
2 green cardamoms
4 cloves
10 whole black peppercorns
1 blade of mace (javitri)
4 petals of star anise (chakra phool)
1/8 teaspoon nutmeg
1/4 teaspoon mustard seeds
1/8 teaspoon fenugreek or methi seeds
1 teaspoon rice (red parboiled or white)
1/2 onion
4 large cloves of garlic
1/2-inch ginger
1/2 teaspoon turmeric powder (do not roast)
Method:
Pinch and discard the pointed tip of the head and tail of the dried prawns. (Do not remove the entire head.) Soak the dried prawns in water to soften them.
Peel, wash and slice mango. Season with salt.
Heat oil in a pan and sauté the onions until brown. Fry the prawns after draining out the water. Stir in the ground masala and cook well. Rinse the blender jar with some water and add to the pan. Incorporate the coconut milk, mango pieces and salt. Adjust consistency with the addition of more water, if required. Bring gravy to a boil and check for seasoning.
Serve hot with red parboiled rice.
Note:
(Serves 8)
Ingredients:
1 large onion (chopped or sliced)
1 cup dried prawns
2 cups coconut milk
1 raw mango
2 tablespoons oil
salt
Dry roast the following and grind to a fine paste with water:
3/4 cup fresh grated coconut
8 red dried Kashmiri chillies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 teaspoon shahjeera or caraway seeds
1/2 teaspoon poppy seeds (khus khus)
1 cinnamon stick (2.5-inches)
2 green cardamoms
4 cloves
10 whole black peppercorns
1 blade of mace (javitri)
4 petals of star anise (chakra phool)
1/8 teaspoon nutmeg
1/4 teaspoon mustard seeds
1/8 teaspoon fenugreek or methi seeds
1 teaspoon rice (red parboiled or white)
1/2 onion
4 large cloves of garlic
1/2-inch ginger
1/2 teaspoon turmeric powder (do not roast)
Method:
Pinch and discard the pointed tip of the head and tail of the dried prawns. (Do not remove the entire head.) Soak the dried prawns in water to soften them.
Peel, wash and slice mango. Season with salt.
Heat oil in a pan and sauté the onions until brown. Fry the prawns after draining out the water. Stir in the ground masala and cook well. Rinse the blender jar with some water and add to the pan. Incorporate the coconut milk, mango pieces and salt. Adjust consistency with the addition of more water, if required. Bring gravy to a boil and check for seasoning.
Serve hot with red parboiled rice.
Note:
- Raw mango can be replaced with bimbli, ambiya solan (dried mango) or spices can be ground to a paste with a small ball of tamarind and gravy cooked with dried mango seeds.
